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Wednesday, March 23, 2011

Louise Cake

Today's recipe is not that exciting, but it is a bit of a Kiwi classic, and as unbeatable now as it was when I was four and thought it was named after my friend Louise, or 'wees', as I rather unfortunately pronounced her name back then.

The recipe I used was from the Edmonds cookbook, and was called macaroon cake. The recipe didn't include jam but once the jam is added it is pretty much exactly what I'd call Louise cake - a thick, cakey base, jam centre, and coconut topping.

As with any recipe that begins with the instruction "cream butter and sugar" electric beaters make life easier, but so long as you're equipped either with an appliance or some good muscles it's pretty easy. The base is similar to sponge, but cooks up denser so that it's closer to what I'd identify as slice.

The topping is very simple, egg whites, sugar and coconut, and the egg whites just need to be a bit stiff before you mix the rest in. The oil in the coconut will deflate the egg whites a bit but that's fine.

I made mine round, though more often this is made as a slice and served in squares (I just didn't have a square tin big enough). I don't think having it in wedges detracted anything from the flavour - it was still really yummy. How is it that jam (which is pretty good on its own) becomes somehow magical when baked into the middle of things?

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All About Mrs Cake

Hi! I'm Rosa, a.k.a. Mrs Cake, and I live in Wellington, New Zealand. I love food in all its forms, my fabulous family, and a bit of good old-fashioned Kiwi DIY. This blog started around food but has evolved to include some other bits and pieces - I hope you'll join me for the journey! See more